Been smoking with the OKJ Highland for me and the wife for about 6 months. I have a pit barrel, a weber 22" kettle and a Camp Chef pellet smoker. Real wood smoking can't be beat! This is a great video especially the segment about splitting. Thanks again.
Great video. I'm a big fan of Myron Mixon. Check out his book. One tip you may want to try. Mixon places his ribs in large aluminum pans with apple juice (about 1/4" or so). This acts as a humidifier in the cook zone and adds direct moisture to your ribs, butt, etc. Same for brisket (although that's a beef broth type bath). Lemme know if you try it.
I found it much easier to start my cold bed with actual charcoals. I have used that method for quite a while and it's easy and makes a better cold bed in my opinion to start with because they are able to burn better than the big chunks of wood. Very nice pit
You should check out Mad Scientist BBQ, he used to preach a clean fire but since has changed his tune to wanting a dirty fire earlier in the cook process but than transitioning to a clean blue smoke for long cooks on brisket, beef ribs etc.
@@DskiGrillz My problem was temperature control. Some fires were easy to maintain at 225 while other fires were too hot or not hot enough. It never occurred to me that firewood size could be that important. You showed me the error of my way. Never too old to learn a new trick. Barbie and I thank you.
Always enjoy your videos! I notice you using the fire basket on the 1975. Have you tried it without the basket? I ask because I've heard quite a few guys prefer round firebox without a basket since the round shape naturally creates a coal bed.
I honestly haven't tried it without the basket yet. I think it's because I always worry about smoldering that can occur when the fire begins to create a lot of ash. I have to give it a shot though. With the basket this has not been an issue thus far. Thanks for checking out the video!
Mr DSki. I see you have many cookers. What has been your experiences with the Lone Star Grills and the Workhorse Pits? Can you provide some informative feedback about the benefits found when comparing these 2 companies cookers and areas of improvement? Thank you
Both companies offer a fantastic product. Quality materials are used by both and final cooking results are comparable. The difference is mainly in material thickness as the workhorse is 3/8" thick as opposed to the workhorse being the traditional standard of 1/4". I have to say that customer service at LSG is 100% better than workhorse. It was difficult to get feedback during the manufacturing process where LSG was always there to answer and give you feedback. That means everything to me. At the end of the day you cannot go wrong either way. Hope this helps
Your opinion on drum smoker Vs offset if my goal is the best possible taste and tenderness across all meats regardless of price? Does the workhorse pit put out substantially better outcomes or is it more subtle Vs the gateway drum? Price difference is massive, so I am curious on return on investment for you. Love the channel! Thanks
Scott, My honest opinion would be that the Gateway drum smoker puts out better flavor due to the drippings hitting the wood and shooting flavor vapors back into the meat. I have cooked chicken and ribs on both of them and this holds true in each case. Hope this helps
Hey I love you Channel!! I'm a big fan of yours....I have a question where did you get the fire basket in your 1975 if you could please send me the link for the website I really do appreciate it!... again keep coming with those videos!! Arthur.......
I have been enjoying your channel for a while. Would love to see a lot more videos using the workhorse pit. And noticed the north texas shirt. You an eagle alum?
@@DskiGrillzsmall world. I live pretty close to there and my brother graduated from there in early 90s when it was called north texas state university. Good school in a nifty town. Looking forward to the workhorse videos! Am particularly interested in your likes and dislikes since u have been using it for a while. R u happy with the wagon? Do u wish u got the 1975t?
@@crazymonkey9611 I’m very happy with the wagon for the backyard. The lone star Grillz 24x84 is all the trailer I need or have room for. Have a good night.
I’m looking at ordering the 1975 now, so these videos are great. After you get it to temp and throw the meat on, do you close the stack at all to maintain the temp?
No at all, I keep it wide open and adjust the intake on the fire box if I need to increase or lower temps. Great question. Thanks for checking out the video!
I love your channel, I know you are a smart and succussful man. Nice BMW 7 series car and big fancy house !!! what is day job is it a doctor or lawyer or CEO ???
Plant Manager for a widow manufacturing company. 32 years in manufacturing. It’s been a challenging but fun journey. Thanks for checking out the video.
@@DskiGrillz I retired in 2016, I owned an finance and insurace company. Now I play golf 5 days a week in the Canadian summers and work on being a better bbq'er
Great breakdown of fire management. My father use to have me working the splitter while he and my brothers would saw logs in half when we were coming up. I've had plenty of experience with the splitter.😂 Thanks again for another wonderful video I know it will be very informative to many. PS, get ready for the playoffs Dski 👍🏾❤️🔥⚗️
I have the lone star 30x72. I have cooked on it 8 times. I cook with wood (hickory). Not really getting that smoke flavor. How long did it take you to get that smoke flavor? Do you think that the management basket affects the smoke flavor?
Hi Jerry, I was talking with another viewer a few weeks ago about the same topic. I honestly haven't experienced this with my LSG. You would think that using Hickory would definitely give you the desired smoke flavor. My results really come from focusing on split size and running a clean fire. I keep my exhaust wide open which helps to push the smoke through the chamber, across the meat, and it exits the smoker either showing no sign of smoke or a light blue smoke. This method also stabilizes my grill giving me even temps which helps with a consistent final result. Maybe call Chris at LSG to see if he has any tips besides mine. Let me know if you figure it out. Take care.
You could try running a little 'dirty' smoke at the beginning of the cook, like for a couple hours or so. Clean smoke has always been the mantra when it comes to live fire cooking but Jirby from Goldee's BBQ kind of debunked that in several of his videos awhile back. Even Mad Scientist BBQ has a video on running 'dirty' smoke during parts of his cooks. Check out those videos to see what they mean by 'dirty' smoke and maybe you could give that a try and see if it helps.
@@DskiGrillz I'm thinkn bout ordering the Workhorse 1975t & ordering fire management basket from lsg... Do u have problems with using fire management basket in your Workhorse pit??
@@dewayneandrews642 To me it's the perfect compliment to the workhorse pit. I found that it really helps with creating a good coal bed for managing your fire. Great combo!
Been smoking with the OKJ Highland for me and the wife for about 6 months. I have a pit barrel, a weber 22" kettle and a Camp Chef pellet smoker. Real wood smoking can't be beat! This is a great video especially the segment about splitting. Thanks again.
Thank you for checking out the video!!
Great video. I'm a big fan of Myron Mixon. Check out his book. One tip you may want to try. Mixon places his ribs in large aluminum pans with apple juice (about 1/4" or so). This acts as a humidifier in the cook zone and adds direct moisture to your ribs, butt, etc. Same for brisket (although that's a beef broth type bath). Lemme know if you try it.
I found it much easier to start my cold bed with actual charcoals. I have used that method for quite a while and it's easy and makes a better cold bed in my opinion to start with because they are able to burn better than the big chunks of wood. Very nice pit
Great tip and I agree. I used charcoal as a started over the last 5 months and saw great results!
Nice rig. But ur tired don't melt from heat from fire compartment
Another great video Brother
You should check out Mad Scientist BBQ, he used to preach a clean fire but since has changed his tune to wanting a dirty fire earlier in the cook process but than transitioning to a clean blue smoke for long cooks on brisket, beef ribs etc.
7-Series Beamer?! BBQ pays well! :)
Really good video. I have the LSG and they have a similar basket. Thanks!
Great job on fire management. You taught me what I have been doing wrong. Thank you. Cannot wait to fire up Barbie again.
Glad I could help. Let me know how it goes. Thanks.
@@DskiGrillz My problem was temperature control. Some fires were easy to maintain at 225 while other fires were too hot or not hot enough. It never occurred to me that firewood size could be that important. You showed me the error of my way. Never too old to learn a new trick. Barbie and I thank you.
Excellent video!!
Thank you very much!
Preshate The reinforcement video on fire management. I could never have enough help as I try to grow up and be like you!!!👍🏼💪🏼😅😎🙏🏼🙏🏼
LoL!! Thanks Rev! Have a good weekend.
Excellent video, i enjoyed the content
Always enjoy your videos! I notice you using the fire basket on the 1975. Have you tried it without the basket? I ask because I've heard quite a few guys prefer round firebox without a basket since the round shape naturally creates a coal bed.
I honestly haven't tried it without the basket yet. I think it's because I always worry about smoldering that can occur when the fire begins to create a lot of ash. I have to give it a shot though. With the basket this has not been an issue thus far. Thanks for checking out the video!
Mr DSki. I see you have many cookers. What has been your experiences with the Lone Star Grills and the Workhorse Pits? Can you provide some informative feedback about the benefits found when comparing these 2 companies cookers and areas of improvement?
Thank you
Both companies offer a fantastic product. Quality materials are used by both and final cooking results are comparable. The difference is mainly in material thickness as the workhorse is 3/8" thick as opposed to the workhorse being the traditional standard of 1/4". I have to say that customer service at LSG is 100% better than workhorse. It was difficult to get feedback during the manufacturing process where LSG was always there to answer and give you feedback. That means everything to me. At the end of the day you cannot go wrong either way. Hope this helps
Great video Dski. I have that manual version log splitter and it does work well.
Your opinion on drum smoker Vs offset if my goal is the best possible taste and tenderness across all meats regardless of price? Does the workhorse pit put out substantially better outcomes or is it more subtle Vs the gateway drum? Price difference is massive, so I am curious on return on investment for you. Love the channel! Thanks
Scott,
My honest opinion would be that the Gateway drum smoker puts out better flavor due to the drippings hitting the wood and shooting flavor vapors back into the meat. I have cooked chicken and ribs on both of them and this holds true in each case. Hope this helps
Hey I love you Channel!! I'm a big fan of yours....I have a question where did you get the fire basket in your 1975 if you could please send me the link for the website I really do appreciate it!... again keep coming with those videos!!
Arthur.......
Here you go. Have a great holiday: lonestargrillz.com/collections/accessories/products/fire-managment-basket
who made your v-basket for the firebox...
Lonestar Grillz
I have been enjoying your channel for a while. Would love to see a lot more videos using the workhorse pit. And noticed the north texas shirt. You an eagle alum?
My daughter graduated from UNT in 2022. I will make sure to start up more cooks on the workhorse pit. Thanks for checking out the video!
@@DskiGrillzsmall world. I live pretty close to there and my brother graduated from there in early 90s when it was called north texas state university. Good school in a nifty town. Looking forward to the workhorse videos! Am particularly interested in your likes and dislikes since u have been using it for a while. R u happy with the wagon? Do u wish u got the 1975t?
@@crazymonkey9611 I’m very happy with the wagon for the backyard. The lone star Grillz 24x84 is all the trailer I need or have room for. Have a good night.
I’m looking at ordering the 1975 now, so these videos are great. After you get it to temp and throw the meat on, do you close the stack at all to maintain the temp?
No at all, I keep it wide open and adjust the intake on the fire box if I need to increase or lower temps. Great question. Thanks for checking out the video!
I love your channel, I know you are a smart and succussful man. Nice BMW 7 series car and big fancy house !!! what is day job is it a doctor or lawyer or CEO ???
Plant Manager for a widow manufacturing company. 32 years in manufacturing. It’s been a challenging but fun journey. Thanks for checking out the video.
@@DskiGrillz I retired in 2016, I owned an finance and insurace company. Now I play golf 5 days a week in the Canadian summers and work on being a better bbq'er
@@johnhipwell5989 Congrats on your retirement and awesome lifestyle John. Keep grilling and swinging those clubs. Have a good night.
Great breakdown of fire management. My father use to have me working the splitter while he and my brothers would saw logs in half when we were coming up. I've had plenty of experience with the splitter.😂 Thanks again for another wonderful video I know it will be very informative to many. PS, get ready for the playoffs Dski 👍🏾❤️🔥⚗️
Thanks Tyanna!!!
Thanks Tyanna!!! Have a good weekend and enjoy the playoffs as well!
I have the lone star 30x72. I have cooked on it 8 times. I cook with wood (hickory). Not really getting that smoke flavor. How long did it take you to get that smoke flavor? Do you think that the management basket affects the smoke flavor?
Hi Jerry,
I was talking with another viewer a few weeks ago about the same topic. I honestly haven't experienced this with my LSG. You would think that using Hickory would definitely give you the desired smoke flavor. My results really come from focusing on split size and running a clean fire. I keep my exhaust wide open which helps to push the smoke through the chamber, across the meat, and it exits the smoker either showing no sign of smoke or a light blue smoke. This method also stabilizes my grill giving me even temps which helps with a consistent final result. Maybe call Chris at LSG to see if he has any tips besides mine. Let me know if you figure it out. Take care.
You could try running a little 'dirty' smoke at the beginning of the cook, like for a couple hours or so. Clean smoke has always been the mantra when it comes to live fire cooking but Jirby from Goldee's BBQ kind of debunked that in several of his videos awhile back. Even Mad Scientist BBQ has a video on running 'dirty' smoke during parts of his cooks. Check out those videos to see what they mean by 'dirty' smoke and maybe you could give that a try and see if it helps.
Great Incite and demonstration of how to get your pit ready for smoking.
Thanks John!
Is that the lsg fire management basket from the lsg grill??
Yep. I bought an additional one for the workhorse. It works great in the large firebox.
@@DskiGrillz I'm thinkn bout ordering the Workhorse 1975t & ordering fire management basket from lsg... Do u have problems with using fire management basket in your Workhorse pit??
@@dewayneandrews642 To me it's the perfect compliment to the workhorse pit. I found that it really helps with creating a good coal bed for managing your fire. Great combo!